Perfect for a week night dinner or a quick lunch over the weekend, this Shrimp Lo Mein recipe will please anyone who loves Chinese takeout and seafood succulence. Two big reason this is a hit in my household? It’s fast and easy to prepare, and it’s full of flavor.
Back when I was younger, I ate a lot of takeout food. Down the street from my apartment was a Chinese takeout place that stayed open late on the weekends. After a night out with my friends, I usually ended up at home, starving because I didn’t eat that much while I was out. That’s why the guys who ran the Chinese place knew my voice when I called in my order.
One of this shop’s specialties was Shrimp Lo Mein. Tender shrimp, mixed in with flavorsome noodles, some crisp veggies, and the perfect sauce. I had that Lo Mein at least once a week for a while there. Sadly, I ended up moving away. When I visited the old neighborhood a couple of years later, the Chinese place was gone.
This is what started me on my homemade Shrimp Lo Mein journey. This recipe is the result.
What Makes a Good Shrimp Lo Mein Recipe
This lo mein recipe starts with quality shrimp. If you are fortunate enough to be able to get fresh shrimp, that’s your best bet. The texture and quality will be better than what you can find in your grocer’s freezer.
Noodles are the next component. You can make your own noodles if you have the time, equipment, and patience. You can also find specialized lo mein noodles in the ethnic aisle of many grocery stores. For those on a budget or who try to get double use out of ingredients, thin spaghetti is the answer. It cooks up quick, has a similar texture to authentic lo mein noodles, and you can use it for many other pasta dishes.
The nutty aroma and flavor of sesame oil is endemic to lo mein and many other Asian dishes. Select a quality oil and keep it in a dark cabinet to prevent spoilage. It will stay fresh for 6 to 8 months. You can also keep it in the fridge for up to 2 years.
Shrimp Lo Mein
- 1 lb Thin spaghetti or fresh pasta
- 3 tbsp Oil
- 1/2 tsp Ginger, minced
- 1 pc Green Onion, sliced into 1/4" pieces
- 1 pc Celery Rib, cut into 2 inch matchsticks
- 1 lb Medium Shrimp, shelled and deveined
- 1/2 cup Bean Sprouts
- 1 tbsp Soy Sauce
- 1 tbsp Chili Paste
- 1/2 cup Chicken Broth
- 1 tsp Asian Sesame Oil
- Salt & Pepper, to taste
- Bring a large pot of water to boil. Add noodles and cook for 5 to 7 minutes, until just tender. Transfer cooked noodles to colander. Rinse under cold running water. Drain well. Toss in 1 tablespoon of vegetable oil.
- In a wok or heavy skillet, heat 2 tablespoons of vegetable oil until just smoking.
- Add ginger and green onion. Stir fry for 20 seconds until fragrant.
- Add celery and shrimp to wok. Continue to stir fry for 3 minutes or until shrimp turns pink.
- Add drained noodles, bean sprouts, soy sauce, chili paste, and chicken broth to wok. Continue to cook for 2 minutes, or until heated through. Stir to mix thoroughly. Remove from heat.
- Season with salt and pepper. Drizzle sesame oil over the top. Toss to blend well. Serve immediately.